- 1 x 1lb box lasagna
- 1 x 32oz jar of marinara sauce or pasta sauce of your choice
- 1 cup of water
- 1 x 16oz package of firm tofu
- 1/2 cup Lemon Herb Tofu Seasoning
- 1 x 8oz bag of spinach
- 1 bag of plant-based cheese like Violife or Daiya
- Fresh basil for garnish
- Plant-based parmesan for topping
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- Preheat the oven to 375F.
- Drain the tofu but don't pat it dry and break up into a food processor.
- Add the lemon herb seasoning and pulse until soft and slightly coarse like ricotta.
- Mix water with sauce and add to a 13" x 9" baking dish.
- Top with dry lasagna and spread half of the ricotta mixture on top.
- Add a handful of spinach and top with more sauce.
- Repeat steps to form another layer, ending with lasagna and sauce.
- Sprinkle parmesan and cheese on top and bake for 1 hour.
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